Carrot Crumb Cake

Name: Carrot Crumb Cake
Ingredients: 1 1/2 c. Bisquick baking mix; 1/2 c. sugar; 2 tsp. cinnamon; 1 tsp. nutmeg; 1/4 c. milk; 1 egg; 2 Tbsp. butter, melted; 1 tsp. vanilla extract; 1 c. shredded carrots; 1/2 c. flaked coconut (optional); 1/2 c. finely chopped pecans (optional); 1/4 c. Bisquick baking mix; 1/4 c. firmly packed brown sugar; 2 Tbsp. butter, softened; 1/2 c. powdered sugar; 2 to 3 tsp. milk

16 ingredients

7 steps

Ingredients

1 1/2 c. Bisquick baking mix
1/2 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/4 c. milk
1 egg
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. flaked coconut (optional)
1/2 c. finely chopped pecans (optional)
1/4 c. Bisquick baking mix
1/4 c. firmly packed brown sugar
2 Tbsp. butter, softened
1/2 c. powdered sugar
2 to 3 tsp. milk

Directions

1

Heat oven to 350°.
2

Combine first 9 ingredients in large bowl, stirring well.
3

Pour into greased and floured 8-inch square pan. Combine coconut, pecans, 1/4 cup baking mix, brown sugar and 2 tablespoons softened butter.
4

Sprinkle over batter.
5

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
6

Combine powdered sugar and 2 to 3 teaspoons milk; drizzle over warm cake.
7

Cool completely before serving.